Beer and buckwheat bread

[Sussan Estela Olaya]

Hi Sharon.

Welcome to the Scoolinary community!

Of course, you can add spices like caraway to this bread. Caraway is a great option because it adds an aromatic touch that pairs wonderfully with the flavor of wheat and beer. You can add about 1-2 teaspoons (depending on how strong you want the flavor) along with the flours at the beginning of the recipe. If you like experimenting, you can also try other spices like cumin, rosemary, or fennel, always in moderation to not overpower the bread’s flavor.

As for your second question, yes, you can use a wheat starter instead of a rye starter. Rye contributes a particular acidity and texture to breads, but wheat can also work well. The main difference is that rye starter typically ferments a bit faster due to the higher amount of fermentable sugars in rye. If you use a wheat starter, you might need a little more fermentation time, so I suggest keeping an eye on the development of the dough.

I hope this information is helpful.

Best regards.

[ngwenyasharon97]

Thank you Sussan

[Sussan Estela Olaya]

Hi Sharon.

I’m glad to know the information was helpful. I’ll be here if you have any other questions, and I’d be happy to help you resolve them.🙌🏻

[ngwenyasharon97]

Hie Sussan

Another question

Since I will be substituting beer with water and lemon/vinegar, which spices will work better with the outlined substitution?

I want to try to make a cake, cupcakes, pancakes using buckwheat flour. Any suggestions on the flour that can be used to combine with the buckwheat to ensure the cake/cupcakes are fluffy, moist

May you kindly suggest for both vegan and non vegan

For cookies as well, which other type of flour apart from almond flour can be used to combine with buckwheat.

I love my cookies combined with cereals like muesli or granola or sometimes oats. Can these work better with buckwheat flour?

[Sussan Estela Olaya]

Hi Sharon.
Thanks for your new questions,it’s great to see you’re exploring so much with buckwheat!

When it comes to replacing beer with water and lemon or vinegar, you can definitely use spices that complement that fresh, slightly tangy flavor. Caraway (as we mentioned before), cumin, fennel seeds, coriander seeds, or even a bit of dried rosemary work really well. Just use them in moderation so the flavors stay balanced.

For cakes, cupcakes, and pancakes made with buckwheat flour, keep in mind that it has a strong flavor and can be a bit dense, so it’s a good idea to combine it with lighter flours to get a softer, fluffier texture.
For a non-vegan version, try mixing buckwheat with spelt flour, all-purpose wheat flour, or oat flour. Adding yogurt or buttermilk can also really help with moisture and tenderness.

For a vegan version, you could go with oat flour, rice flour, or millet flour. Ingredients like applesauce, mashed banana, or a little vinegar with baking soda can also help add lightness and structure.

As for cookies, if you’d rather not use almond flour, you can pair buckwheat with oat flour, brown rice flour, or even a bit of coconut flour (just in small amounts, since it tends to dry out doughs).

And yes, buckwheat works beautifully in cookies with cereals like muesli, granola, or oats. They give a rustic, hearty texture and great flavor. Just be sure to adjust the liquid a bit if your add-ins include dried fruits or seeds that absorb moisture.

I hope all this gives you some inspiration. Let us know how your experiments turn out!
Warm regards.

[ngwenyasharon97]

Thanks a lot Sussan

I surely will

[Sussan Estela Olaya]

Great, Sharon! You know I’m here if you have any other questions,I’d be happy to help.Best regards.

[ngwenyasharon97]

For cakes and cupcakes, what flavours would come out well when using buckwheat flour? In my mind im thinking of a banana cake with cinnamon and raisins

Can one use ingredients such as eggs, butter/margarine when using buckwheat flour since its gluten free

[Sussan Estela Olaya]

Hi Sharon!

Thank you for continuing to share your ideas , I love your enthusiasm for experimenting with buckwheat!

When it comes to cakes and cupcakes, buckwheat pairs wonderfully with warm, sweet flavors. Your idea of a banana cake with cinnamon and raisins sounds delicious and is an excellent choice. Other flavors that go really well with this flour include:

Apple and walnut

Carrot and spices (like ginger or nutmeg)

Chocolate and hazelnuts

Citrus (like orange or lemon) with poppy seeds

Buckwheat’s earthy flavor adds depth, so it works especially well with fruits, nuts, and aromatic spices.

As for your second question: yes, you can absolutely use ingredients like eggs, butter, or margarine when baking with buckwheat flour, even though it’s gluten-free. These ingredients actually help improve the structure, moisture, and texture of your bakes.

Eggs provide structure and fluffiness.

Butter or margarine add flavor and softness.

If you’re looking for a lighter or vegan option, you can also use vegetable oil or alternatives like applesauce or plant-based yogurt.

Just keep in mind that using 100% buckwheat flour can result in a denser texture, so if you’re aiming for a light, airy crumb, it’s a good idea to combine it with another flour like oat, rice, or spelt depending on your dietary needs.

We hope you give these combinations a try! If you end up making that banana and cinnamon cake, we’d love to hear how it turns out!

Warm regards.